2 c. olive oil
2 eggplants, peeled & cut
1 clove garlic, finely minced
1 c. onions, chopped
5 c. Italian tomatoes, drained & chopped (fresh or canned)
1/2 tsp. dried basil
Salt & pepper, to taste
2 tbsp. flour
1 egg, beaten
1 c. Parmesan cheese, grated
1/2 c. Mozzarella cheese, diced
Butter

Heat 1/4 c. olive oil in heavy skillet. Add garlic and onions. Saute until onions are transparent. Add tomatoes, basil, salt and fresh ground pepper. Cook, stirring occasionally for 30 minutes. Mix together flour, egg and 1/2 teaspoon salt. Dip eggplant slices in batter and fry in remaining olive oil until browned on both sides. Place alternate layers of eggplant sauce and cheese in large casserole. Place butter on top. Bake 30 minutes at 350 degrees.